Submitted by: Judy Whittington
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Servings: 10 to 12
Use a mixture of different color/types of fresh tomatoes for best taste and presentation.
Recipe calls for a 14" springform pan. I used a 12" square stoneware platter with 2" flared sides, sprayed, with excellent results.
1 large garlic bulb
3 tablespoons olive oil
All-purpose flour for dusting
Pâte Brisée (recipe follows)
5 ounces Italian fontina cheese, grated, about 1 cup
3 lbs firm, ripe tomatoes (about 6 medium), cut into ¼: inch thick slices
Coarse salt and freshly ground pepper
Fresh basil leaves, cut into thin strips for garnish
Pâte Brisée ingredients:
2-½: cups all-purpose flour
1 teaspoon salt
1 tablespoon chopped fresh thyme or other herbs
2 sticks (8 ounces) cold unsalted butter, cut into small pieces
½ cup ice water
Pâte Brisée (for one 14 inch tart):
1. Pulse flour, salt, and thyme, in a food processor until just combined. Add butter, process until mixture resembles coarse meal, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl. Using a pastry blender or 2 table knives, cut in butter until mixture resembles coarse meal.)
2. Add 1/3 cup ice water, and process just until dough comes together, no more than 30 seconds (dough should not be sticky). Squeeze a small amount between your fingers; if dough is crumbly, add the remaining water, a little bit at a time.
3. Turn dough out onto a piece of plastic wrap; flatten into a disk. Wrap in the plastic, and refrigerate at least 1 hour (or overnight) before using.
1. Preheat oven to 350°. Put garlic on a piece of foil. Drizzle with 1 tablespoon oil. Fold foil over garlic to seal; transfer to a baking sheet. Bake until garlic is very soft and golden brown, about 45 minutes. Let cool slightly. Squeeze cloves from skins into a small bowl; discard skins. Mash garlic with a fork, set aside.
2. Raise oven temp to 450°. Transfer dough to a lightly floured work surface. Roll out dough to a 16-inch circle, 1/8 inch thick. Brush off excess flour with a dry pastry brush. Carefully roll dough around rolling pin, and lift it over a 14-inch tart pan with removable bottom. Unroll dough over pan, pressing it into corners.
3. Place pan on a baking sheet. Trim edges of dough to 1 inch using kitchen shears. Fold edge under, so it extends 1/2 inch beyond pan. Crimp edge using floured fingers. Chill 30 minutes.
4. Spread roasted garlic evenly over chilled crust using a small offset spatula. Sprinkle with 1/2 cup cheese. Arrange tomatoes on top of the cheese in a circular pattern, overlapping them slightly. Season with salt and pepper, and drizzle with remaining 2 tablespoons olive oil.
5. Bake 30 minutes. Sprinkle with remaining cheese. Reduce temperature to 425°. Bake until crust turns golden and tomatoes soften, 20-30 minutes. (Cover edges with foil if crust browns too quickly.) Let cool slightly on a wire rack, about 20 minutes. Garnish with basil.
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